Chicken with Ginger-Cilantro Pesto

Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish.

1 c. chopped cilantro

½ c. chopped scallions

1/3 c. salted roasted macadamia nuts

¼ c. chopped peeled fresh ginger

¼ tsp. cayenne pepper                                                                                        7 Tbsp. oil

4 boneless chicken breast halves with skin

Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)  Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; saute until brown and cooked through, about 6 minutes per side. Transfer chicken breasts to plates. Top each with some pesto and serve. Serves 4.


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